The perfect rainy day activity – bread making! This focaccia get’s extra points for being the easiest recipe to knock together!
What You’ll Knead (get it?)
7g active dry yeast
2 tsp honey
625g all-purpose flour
4 tsp salt flakes
6 tbsp extra-virgin olive oil, divided, plus more for hands
4 tbsp unsalted butter, plus more for pan
Making Your Focaccia
- In a medium bowl, whisk the yeast, honey and 550 – 600ml of lukewarm water and let it sit for 5 minutes.
- Add the flour and salt and mix until you are left with a shaggy dough. Make sure there are no dry streaks left in the bowl.
- Pour 4 tbsp extra-virgin olive oil into a big bowl that will fit in your fridge. Transfer dough to bowl and turn to coat in the oil. Cover the bowl with a wax wrap or cling film and chill until dough has doubled in size – it should look bubbly! In the fridge, this will take between eight and 24 hours but if you’re in a rush, leave it to rise at room temperature for 3-4 hours.
- Grease a 30x20cm baking tray with the butter. It seems like a lot but your focaccia won’t stick! Remove the dough from the fridge and pour another tbsp of oil into the dough. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into middle of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball.
- Transfer dough to the buttered baking tray. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size. This will take at least 1.5 hours and up to 4 hours.
- Heat the oven to 230°C. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill. Dimple focaccia all over with your fingers, like you’re aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). Drizzle with remaining olive oil and sprinkle with flaky sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes.
Serve your focaccia as soon as it’s out the oven – it’s great with some sun dried tomatoes and olives! Why not take it to your next picnic along with an LT Co. blanket?